Stones, grits and technique for knives that deserve better than a pull-through.
A good knife only stays good if it is sharpened the right way for its shape and steel. This section covers whetstones, flattening plates and the technique questions that come with them, including the Japanese single bevel knives that most general sharpening advice gets wrong.
11 guides in this section
Diamond abrasive cuts every steel, never needs water, and wears more slowly than ceramic. Here are the formats and grits worth having.
4 picks · 3 sourcesUpdated September 27, 2026
A honing rod realigns a bent edge. It does not sharpen. That distinction changes which rod you need.
4 picks · 5 sourcesUpdated September 27, 2026
Japanese whetstones cut faster and leave finer edges than most Western stones. Here is what the grit numbers mean and which stones are worth buying.
4 picks · 4 sourcesUpdated September 27, 2026
The single variable that determines whether your knife comes off the stone sharper or just different. Here is how to find it.
3 picks · 5 sourcesUpdated September 27, 2026
A leather strop is the last step before the sharpest possible edge. Here are three designs and when each one fits the work.
3 picks · 4 sourcesUpdated September 27, 2026
Pull-through sharpeners are the fastest way to get a dull kitchen knife cutting again. Here is what separates the ones that work from the ones that chew up a blade.
4 picks · 5 sourcesUpdated September 27, 2026
A pocket knife sharpener works in the field, on the trail or at camp without a workbench or a flat surface. Here are the ones worth carrying.
4 picks · 4 sourcesUpdated September 27, 2026
A flat stone cannot sharpen a serrated blade. The correct tool is a tapered ceramic rod or a motorized system with a serrated stage.
4 picks · 4 sourcesUpdated September 27, 2026
The grit number tells you how fast a stone cuts and how fine an edge it leaves. Here is what that means in practice.
3 picks · 6 sourcesUpdated September 27, 2026
A whetstone produces the sharpest edge of any sharpening method. Here are the ones that make it achievable for home cooks without years of technique.
4 picks · 6 sourcesUpdated September 27, 2026
Almost all the work happens on one face. The back gets a few light strokes, and the stones matter more than any angle guide.
4 picks · 10 sourcesUpdated September 26, 2026
